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#TOP Taste
Brown Lentil Salad with Roast Beetroot and Caramelised Onions Roasted beetroot with caramelized onions with TOP Balsamic with thyme honey, in a fresh salad with Horio feta cheese and TOP Apple Cider Vinegar.

BROWN LENTIL SALAD WITH ROAST BEETROOT AND CARAMELISED ONIONS

INGREDIENTS
  • For the lentils
  • 250 gr brown lentils, dry
  • 1 bay leaf
  • 1/2 onion

    FOR THE ROAST BEETROOT

  • 3-4 medium beetroot, cut into eighths (not peeled)
  • 2 tablespoons Horio Koroneiki Variety olive oil
  • 2 tablespoons TOP Balsamic Vinegar with honey
  • 1/2 teaspoon thyme, dried

    FOR THE CARAMELIZED ONIONS

  • 2 onions, medium, cut into half moon shapes
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • 2 tablespoons TOP Balsamic Vinegar with thyme honey

    TO ASSEMBLE THE SALAD

  • 1 tablespoon Horio Koroneiki Variety olive oil, or to taste
  • 1 tablespoon TOP Apple Cider Vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper, freshly cracked
  • 200 gr Horio Feta cheese, crumbled

EXECUTION

  1. For the lentils: Boil the lentils in plenty of water over medium heat, with the bay leaf and onion (don’t chop the onion as it will be removed after boiling), for about 20 minutes or until soft. Drain and set aside.

  2. For the roast beetroot: Scatter the beetroot pieces in a small baking tin. Drizzle with Horio Koroneiki Variety olive oil and TOP Balsamic Vinegar with honey, and sprinkle with the thyme. Mix and cover the tin tightly with foil. Roast in a preheated oven at 190C (fan) for about 40 minutes or until soft and easily pierced with a knife. After roasting, the skins will easily slip off. Set the beetroot aside.

  3. For the caramelised onions: Heat a small pan over medium, then add Horio Koroneiki Variety olive oil and onions, stirring well so they are coated. Lower the heat completely and let them cook gently for about 30 minutes, stirring occasionally, without colouring or burning. If necessary lower the heat some more. After 30 minutes they should be sticky and slightly darker in colour. Add the sugar, stir, and add TOP Balsamic Vinegar with  honey. Stir and let cook for another 15 minutes or so. Set aside.

  4. To assemble the salad: Place the lentils, beetroot and onions in a large bowl. To a clean jam jar, add Horio Koroneiki Variety olive oil, TOP Apple Cider Vinegar, salt and pepper. Shake well and drizzle over the salad. Toss well and sprinkle Horio Feta cheese over the top. Adjust Horio Koroneiki Variety olive oil, TOP Apple Cider Vinegar or seasoning as desired.

Tip: The salad can be eaten warm or cold. You can also use lentils from a can (drained well) and skip the first step.

TYPE OF MEAL

Food

TYPE OF MEAL

Salad

COOKING TECHNIQUE

Oven / Baked, Fried, Stewed

OCCASIONS

Festive occasions, Big Groups

INGREDIENTS

Herbs, Spices, Beans, Vegetables, Cheese

RECIPE HAS BEEN MADE WITH

TOP BALSAMIC VINEGAR WITH HONEY

RECIPE HAS BEEN MADE WITH

TOP BALSAMIC VINEGAR WITH HONEY
INGREDIENTS
  • For the lentils
  • 250 gr brown lentils, dry
  • 1 bay leaf
  • 1/2 onion

    FOR THE ROAST BEETROOT

  • 3-4 medium beetroot, cut into eighths (not peeled)
  • 2 tablespoons Horio Koroneiki Variety olive oil
  • 2 tablespoons TOP Balsamic Vinegar with honey
  • 1/2 teaspoon thyme, dried

    FOR THE CARAMELIZED ONIONS

  • 2 onions, medium, cut into half moon shapes
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • 2 tablespoons TOP Balsamic Vinegar with thyme honey

    TO ASSEMBLE THE SALAD

  • 1 tablespoon Horio Koroneiki Variety olive oil, or to taste
  • 1 tablespoon TOP Apple Cider Vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper, freshly cracked
  • 200 gr Horio Feta cheese, crumbled
TYPE OF MEAL

Food

TYPE OF MEAL

Salad

COOKING TECHNIQUE

Oven / Baked, Fried, Stewed

OCCASIONS

Festive occasions, Big Groups

INGREDIENTS

Herbs, Spices, Beans, Vegetables, Cheese

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